The Right Way to Cut a Papaya—Whether You Want Cubes, Wedges, or Half Moons
Learn how to easily peel, seed, and slice this sweet tropical fruit.
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If you've been looking the papaya at the grocery store but haven't bought one because you’re not sure how to peel or cut it, those days are over. It's time you tried this unassuming subtropical fruit at home, and we're here to teach you how to cut it.
Papaya has fresh, mildly sweet flesh under its bumpy skin, and it adds a creamy texture to all kinds of recipes. You'll most often see papaya used in sweet recipes, but it also makes its way into savory dishes, especially salads. While it originated in South America, cuisines from Mexico to Vietnam use the sweet fruit. Papayas have a pretty long season compared to many other fruits and berries; they are at their peak from the start of summer to the end of the fall.
Related: How to Pick a Perfect Papaya—Plus Inspired Ways to Enjoy This Delicious Fruit
What Is a Papaya?
Papaya is a subtropical fruit indigenous to southern Mexico and other parts of northern South America. The fruit itself has gained global recognition and is used by many cultures in culinary applications, and the leaves, buds, and seeds have been used throughout centuries for medicinal purposes.
Papayas are actually classified as a berry since they contain seeds. Like other subtropical fruits, such as bananas and avocados, papayas are usually picked when they are underripe. They continue to ripen off of the vine, so rest assured that even if you pick a green papaya, it will ripen in time.
Flavor and Texture
A good, ripe papaya has a sweet, slightly musky flavor similar to cantaloupe. Even the most perfectly ripe papaya is still quite mild and doesn’t have an overpowering level of sweetness. It's perfect for adding a subtle hint of sugar to fruit salad or smoothies.
Texturally, ripe papaya is quite similar to mango, with a soft, luscious mouthfeel. Unripe papaya (also known as green papaya) has a more crisp, crunchy texture.
Appearance
Papayas tend to be heavier than they look. They can be as small as a tennis ball or sometimes as large as a football, depending on the variety. The skin can be anything from pale green to rosy red-orange, and the flesh inside will correspond accordingly. Green papayas tend to have pale green-white flesh, while the rosier-hued fruits will look juicy and bright orange.
Tips
The seeds at the core of a papaya are edible–they have a sharp, peppery flavor. Be sure to eat them in moderation—overindulging can cause gastrointestinal upset.
The Tools You Need
Cutting board: The first step in cutting a papaya is to secure your cutting board so it won’t slip and slide while you work. Papaya tends to be a slippery fruit, so it’s important to have a solid base to cut on. Secure the cutting board with a non-slip mat or a few layers of damp paper towels.
Vegetable peeler: A Y-shaped peeler is the best tool for this task. You’ll use the peeler to work from the tip of the papaya to the base and remove the protective outer layer of skin.
Chef's knife: Use a large, sharp knife to slice the papaya in half and cut it into your desired shapes.
Spoon: A regular kitchen spoon can be used to scoop out the fruit's seeds.
How to Peel and Seed a Papaya
Halve lengthwise: Start by breaking the fruit down into more manageable pieces. Slice the papaya in half lengthwise using your chef’s knife.
Remove the seeds: Use the spoon to scoop out the seeds, just like you would with a cantaloupe or honeydew melon.
Peel the fruit: Use the vegetable peeler to work your way down the length of the outside of the papaya, removing the skin to expose the bright orange fruit underneath.
4 Ways to Cut a Papaya
Half-moons: Working with one half at a time, slice the papaya crosswise into half-moon shapes. This shape is beautiful when served in a tropical fruit salad with a squeeze of lime and a drizzle of honey.
Cubes: Cut the papaya halves lengthwise into planks (anywhere from ½-to-1-inch-thick), then slice in the other direction to create approximate cube shapes. The bite-sized pieces can be layered into breakfast parfaits with yogurt and granola, blended into a thick lassi drink, cooked down with herbs and spices to make a sweet and spicy condiment, or served fresh in a tangle of savory soba noodles.
Wedges: You can cut the papaya halves lengthwise into thick wedges, kind of like you would do with potatoes. We like to gently roast these with some brown sugar and cayenne or serve them fresh as a snack alongside yogurt or cottage cheese.
Shredded: Green papaya, in particular, is delicious when thinly shredded (riper papaya is usually too soft to shred easily). You’ll see green papaya salad on a lot of Vietnamese menus, usually flavored with fish sauce and lime juice. The easiest way to shred papaya is with the julienne attachment of a mandolin or food processor.
Tips
Papaya, much like mango, freezes beautifully. Cut it into cubes and store it in freezer-safe bags so it’s ready to be blended into your morning smoothies.
Can You Cut Papaya Ahead of Time?
Peeled papaya can be stored in the refrigerator wrapped tightly in plastic for a few days but we do not recommend cutting the fruit until you are ready to use it. Like most fruits, papaya will begin to oxidize after it's peeled and sliced.
Read the original article on Martha Stewart.
